Low Carb, Keto, Gluten Free Saint James Cake!

Posted by
Ani Blinova on
March 26, 2019

While walking around beautiful Spain, we saw this simple little cake with a powdered sugar design everywhere we went. We walked into a "trendy" cafe in Spain where they had this cake, and much to Gabe's delight, was advertised as being gluten-free and dairy free!!

Well, upon returning from Spain, we knew that we HAD to recreate the cake and make it low-carb friendly! Here we go, friends - a keto Saint James cake, brought to you straight from Europe with THREE ingredients.

INGREDIENTS:

1 cup almond meal

3 eggs

Zest of 1 orange or lemon

1/2 teaspoon pure Stevia extract

1/4 teaspoon baking soda

1/8 teaspoon salt

DIRECTIONS:

Preheat the oven to 350F. Line an 8-inch cake pan with parchment paper and coat lightly with coconut oil

Separate the eggs and place the yolks in a large bowl. With a whisk, beat the yolks vigorously until they're fluffy and bit more pale in color

Add in the orange or lemon zest, stevia, salt, baking soda, and almond meal until a thick paste has formed. If it's getting a bit thick, add in some of the juice from the citrus.

In another bowl, whisk the egg whites until they form stiff peaks. If you're more put-together than I am, you'll use an electric beater for this.

Gently fold the egg whites in to the yolk mixture, taking care not to deflate the egg whites. Make sure that there aren't any lumps of yolk remaining.

Pour into the prepared cake pan and bake for 30 minutes. Let cool before serving with your favorite guilt-free dessert!